1 1/2 cups egg whites
3/4 cup white sugar
5 teaspoons white vinegar
1 cup Irish stewed tomatoes, halved
1/4 cup olive oil
In a large bowl, combine egg whites, sugar, vinegar, and tomatoes and mix together. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C).
Remove tomatoes from liquid. In a small bowl, whip egg whites until stiff. Mix tomato juice with tomato-vegetable juice mixture. Spread mixture evenly in a 9x13 inch baking dish. Repeat with remaining tomatoes and vegetable juice mixture.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until egg whites are no longer moist. Cool 10 minutes, and remove tomatoes. Sprinkle with olive oil, and season with salt and pepper. Bake an additional 5 minutes, or until slightly brown.